Description
A comforting vegetable lasagne layered with tender roasted zucchini, red bell pepper, butternut squash, and red onion, creamy spinach ricotta filling, rich marinara sauce, and plenty of melted mozzarella and Parmesan. Finished with fresh basil and baked until golden and bubbling.
Ingredients
For the Roasted Vegetables:
2 cups zucchini, diced (300 g)
2 cups red bell pepper, diced (300 g)
2 cups butternut squash, peeled and cubed (280 g)
1 medium red onion, sliced (150 g)
2 tbsp olive oil (30 ml)
1 tsp Italian seasoning (3 g)
1/2 tsp garlic powder (1.5 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Spinach Ricotta Filling:
2 cups ricotta cheese (500 g)
5 oz fresh spinach, chopped (140 g)
1 large egg (50 g)
1/2 cup grated Parmesan cheese (50 g)
2 cloves garlic, minced (6 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Lasagne:
12 lasagne noodles (300 g)
3 cups marinara sauce (720 ml)
2 cups shredded mozzarella cheese (200 g)
1/2 cup grated Parmesan cheese (50 g)
2 tbsp fresh basil, chopped (8 g)
Instructions
1. Preheat the oven to 425°F (220°C). Spread the diced zucchini, red bell pepper, cubed butternut squash, and sliced red onion evenly over a large baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss well to coat the vegetables evenly.
2. Roast the vegetables for 25–30 minutes, stirring once halfway through, until tender and lightly caramelised around the edges. Set aside while preparing the remaining components.
3. While the vegetables are roasting, cook the lasagne noodles according to the package directions until just tender. Drain carefully and lay the noodles flat so they do not stick together.
4. Place the ricotta cheese, chopped spinach, egg, grated Parmesan, minced garlic, salt, and black pepper in a large bowl. Stir until creamy and evenly combined.
5. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce over the bottom of a 9×13-inch (23×33 cm) baking dish.
6. Arrange a layer of lasagne noodles over the sauce, then add some of the roasted vegetables, spinach ricotta mixture, marinara sauce, and shredded mozzarella.
7. Continue layering the noodles, roasted vegetables, spinach ricotta mixture, marinara sauce, and mozzarella until the ingredients are used. Finish with a final layer of noodles, marinara sauce, mozzarella, and grated Parmesan.
8. Cover the baking dish tightly with foil and bake at 375°F (190°C) for 30 minutes.
9. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, golden, and bubbling around the edges.
10. Remove the lasagne from the oven and let it rest for 10–15 minutes before slicing so the layers can settle.
11. Scatter fresh basil over the top and serve warm.
Notes
Spread the vegetables in a single layer so they roast rather than steam and develop lightly caramelised edges. Cook the lasagne noodles just until tender because they will continue cooking while the assembled lasagne bakes. Distribute the vegetables, ricotta filling, sauce, and cheese evenly for consistent flavour in every slice. Keep the lasagne covered during the first bake so it heats through without the cheese browning too quickly. Let the finished lasagne rest for 10–15 minutes before slicing to help the layers hold together. Fresh basil added at the end provides a bright finish to the rich and cheesy lasagne. The vegetable mixture can be adapted with mushrooms, eggplant, yellow squash, or additional bell peppers while keeping the total amount reasonably similar. The vegetables, ricotta filling, and noodles can be prepared ahead and refrigerated before assembling and baking. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out excess moisture before adding it to the ricotta. No-boil lasagne noodles can be used if preferred; follow the preparation and liquid requirements on the package. Serve with a simple green salad, lightly dressed mixed greens, roasted vegetables, or steamed greens. Let the lasagne rest before slicing for cleaner, more stable portions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian